Brined Pork Chops with Brandied Mushroom Sauce

I love brining. I think that it the best invention out there. It can take an ordinary piece of meat and make it extraordinary. It can guaranteed a moist, juicy piece of meat.

This was the first time I brined pork, I’ve done turkey and chicken but never pork. Of course the results were exactly what I was planning, great flavor and not at all dry, even though I accidentally overcooked the pork.

1/4 cup plus 2 TBLS honey
12 bay leaves
3 large rosemary sprigs
1/2 bunch thyme
1/2 cup of garlic cloves, crushed
2 TBLS black peppercorns
1 cup of kosher sale (exactly 5 oz)
8 cups of water

 Combine all ingredients into a large pot. Bring to a boil. Boil for one minute until the salt has disappeared.

Cool completely add to pork, ensuring the pork is completely covered.
Do not brine for over four hours or the pork will become too salty.

Remove pork from brine, rinse under cool water. Let air dry or pat with paper towel.
Sear the chops in a cast iron pan and finish in a 350 degree oven, or until the internal temperature reaches
Cover with tinfoil and let rest for 10 minutes.

*Brine Recipe from Thomas Keller’s Ad Hoc at home

 

Brandied Mushrooms

  • 1 tablespoon butter
  • 10 oz mixed mushrooms, including cremini, oyster and shiitake
  • 1 shallot, minced
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons brandy
  • 1 cup whipping cream
  • salt and pepper

 

Melt butter in a large sauté pan over medium-high heat. Add mushrooms and sauté until tender and almost all liquid has evaporated, about 5 minutes. Add shallot, thyme and cook for 1 minute. Add brandy, stir, then add cream. Reduce cream for a minute or 2, until thickened slightly. Season to taste.

*Brandied Mushrooms from Anna Olsen

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